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A white bowl of Spicy kefta with vegetables.

Tagine of Spicy Kefta (Meatballs) and Vegetables

LindySez
.This Tagine of Spicy Kefta (Meatballs) and Vegetables is so flavorful and the vegetables are cook perfectly inside the tagine.  Kefta means meatballs
3 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Beef, Lamb, Main Course, Soups, Stews & Chili
Cuisine Indian, Moroccan
Servings 4 -6 servings
Calories 416 kcal

Equipment

Ingredients
  

For the Meatballs

  • 1 pound lean ground beef
  • ½ pound ground lamb
  • ⅓ cup grated onion
  • 1 teaspoon grated ginger
  • ¼ cup finely minced cilantro
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon Kosher Salt
  • ½ teaspoon dried mint
  • ½ teaspoon cayenne
  • ½ teaspoon ground black pepper

For the Tajine

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 ½ cups chopped onion
  • cloves garlic minced
  • 1 red chili thinly sliced
  • 2 cinnamon sticks
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ½ teaspoon coriander
  • pinch saffron threads
  • 1 cup reduced-sodium beef broth
  • 1 cup diced tomatoes with their juices
  • 1 cup thickly sliced carrot about 1 inch cut on the diagonal
  • 3 russet potatoes cut into quarters laterally then cut across the middle into 8 pieces
  • ¾ cup frozen peas
  • 1 lemon thinly sliced, seeds removed
  • ½ cup chopped fresh cilantro plus additional for the garnish
  • ¼ cup chopped fresh mint plus additional for the garnish
  • ¼ to ½ cup toasted pine nuts optional

Instructions
 

Build the sauce

  • Heat the olive oil and butter in the base of a stovetop-safe tagine or a large sauté pan over medium heat. Add the onion and cook until softened and lightly golden, about 8 minutes. Stir in the garlic and red chile; cook for 1 minute.

Bloom the spices

  • Add the cinnamon sticks, turmeric, coriander, garam masala, saffron, and salt. Stir for about 30 seconds, just until fragrant.

Add the vegetables and liquid

  • Stir in the tomatoes with their juices, beef broth, potatoes, carrots, cilantro, and mint. Bring the mixture to a gentle simmer.

Assemble the tagine

  • If you made the sauce in a sauté pan, arrange the meatballs in the base of your tagine and pour the vegetable mixture over and around them. Cover. If using a Dutch oven or stove-top safe tagine, simply nestle the meatballs into the sauce.

Bake until tender

  • Bake, covered, at 350°F for 40 minutes. Carefully uncover, scatter the peas and lemon slices over the top, then cover again and bake for 5 to 10 minutes more, or until the potatoes are tender and the meatballs are cooked through.

Finish and serve

  • Let the tagine rest for 5 minutes. Gently stir, taking care not to break up the potatoes or meatballs. Sprinkle with toasted pine nuts, if using, and additional cilantro and mint. Serve with couscous or basmati rice to catch every bit of the sauce.

Notes

Cauliflower variation: Replace the potatoes and peas with 1 small head cauliflower, cut into large florets. Add it with the carrots.

Nutrition

Serving: 1 servingCalories: 416kcalCarbohydrates: 18gProtein: 22gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 802mgFiber: 6g
Keyword kefta, one pan meal, spicy meatballs, tagine
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